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  #1  
Old 08-14-2012, 09:25 PM
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Default Best Deer Sausage..

As I sit here and partake of this fine venison that died because of a well place Thunderhead , I am reminded of why I have been using Hollier's in Sulphur even when it was Boudin kitchen back when it was on hwy 90 . Over the years I have tried many different places, but in my opinion , and most of the guys I hunt with they are the best.
Who is your favorite?
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Old 08-14-2012, 09:29 PM
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Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.
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Old 08-14-2012, 09:30 PM
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Mine. I make garlic green onion jalapeno. Half Hickory and pecan smoked for cooking and the other half green to cook when bbqing.
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Old 08-14-2012, 09:32 PM
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The best that was made for me came from Best stop! !
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Old 08-14-2012, 09:32 PM
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Quote:
Originally Posted by weedeater View Post
Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.
Thats because he makes huge batches and sometimes people give him bad meat. That happened to my brother.
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Old 08-14-2012, 09:36 PM
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Quote:
Originally Posted by saute86 View Post
Thats because he makes huge batches and sometimes people give him bad meat. That happened to my brother.
He ruined close to two deer worth the meat that I had trimed out ....... not again.
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Old 08-14-2012, 09:45 PM
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Quote:
Originally Posted by weedeater View Post
peto makes some fine deer sausage, gillis is good when its good but i ain't risking them ruining anymore of my meat.

true dat! Best in my opinion
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Old 08-14-2012, 09:46 PM
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Make our own and it's as good as you can get IMO.
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Old 08-14-2012, 09:47 PM
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Quote:
Originally Posted by weedeater View Post
He ruined close to two deer worth the meat that I had trimed out ....... not again.
He is not set up to handle the amount he does. I wonder how long your meat stays in the ice chest before he gets to it. I wonder if he is serve safe certified.
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Old 08-14-2012, 09:55 PM
Will"E"Fish Will"E"Fish is offline
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Hollier' used to be my #1 but as of this past year I got to go with Layne Sonnier up on Mill St. ( north Lc).Looking my freezer Today I noticed that my Sonnier Pile is way lower than my Holliers.2 indentical weight's of deer meat processed. They both are bad azz in a boil with shrimp ,crab's and of course crawfish. Price is very compatiable @ both market's so take your pick.
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Old 08-14-2012, 10:14 PM
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Quote:
Originally Posted by saute86 View Post
Mine. I make garlic green onion jalapeno. Half Hickory and pecan smoked for cooking and the other half green to cook when bbqing.


saute do you make suasage for other people or just for personal use
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Old 08-14-2012, 10:23 PM
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Lane sonnier has the best sausage around i have family that comes from Houston and Oklahoma that want leave without raiding my freezer.
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Old 08-14-2012, 10:29 PM
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Quote:
Originally Posted by troydugas View Post
saute do you make suasage for other people or just for personal use
Personal. I do it on rainy days off when I cant hunt or fish. I save al the trim and rib meat and make it after deer season. I hate to use good cuts meat for sausage I usually end up with 50 to 75 pounds a yr. Past few yrs I been making more jerky than sausage.
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Old 08-15-2012, 04:12 PM
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Quote:
Originally Posted by weedeater View Post
Peto makes some fine deer sausage, Gillis is good when its good but I ain't risking them ruining anymore of my meat.

X2 and you better love black pepper
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  #15  
Old 08-15-2012, 04:17 PM
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I forget about Lane Sonnier, he is actually my cousins , cousin. He raves on his sausage . I am going to try him this year.
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  #16  
Old 08-15-2012, 06:22 PM
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tee bays sausage kitchen in Basile. Best ive ever eaten lightly smoked so you can still taste the venison.
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  #17  
Old 08-15-2012, 06:33 PM
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All this talk is making me hungry!

Sent from my SPH-M900 using Tapatalk 2
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  #18  
Old 08-15-2012, 07:04 PM
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I got mine done on the thru way at "kirks you need a butcher" man that's the best sausage I've ever had and everyone that has ever eaten it said the same thing I will not go anywhere else as long as they are there... Fantastic
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Old 08-15-2012, 07:12 PM
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Lagneaux's in Lafayette, fresh green onions ,chicken instead of pork,seasoned perfect, with a splash of Steins syrup ! Or try the prime rib / bacon fresh sausage ....!
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  #20  
Old 08-15-2012, 07:39 PM
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I've tried 3 local places and haven't found what I'm looking for yet. Hackett's is pretty good, Boiling point wasn't. Billy's in Eunice was the best I've tried so far. I grew up on Polish in South Texas and while its good its very different than anything local. The last two deer I killed I completely processed myself and didn't do any sausage so I'm out.

Thanks for all the recommendations.
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